Savory and earthy with elusive whiffs of thyme, this reserve pinot noir from ERATH finishes with baking spice on the palate. This is a well-structured wine with red and blue fruit notes and balanced acidity. This is not the ERATH Pinot Noir most consumers know, but rather a thoughtful blend sourced from several vineyards across multiple AVAs in Willamette Valley.
Winemaker Leah Adint nailed this clonal selection and vineyard blend. This is drinkable now, but worth investing in some bottles, ageable in my estimation, four to seven years. Tonight’s dinner suggests pairing this Pinot Noir with caramelized lemon chicken, baked with Kalamata olives and rice. It’s a staple, and so is this classic pinot.
Learn why Leah selected the Reserve Pinot as emblematic of the brand.